Southern Bourbon Balls

They’re one of those old-fashioned candies that never go out of style. Sweet, a little boozy, and incredibly simple. With just a few pantry staples and no cooking, they’re the perfect treat to make ahead and tuck into tins for gifting. I like to roll mine in cocoa powder, but powdered sugar or chopped pecans work just as well. Let’s make a batch together.

These are a Southern classic, similar to rum balls. They’re soft and fudge-like, with finely crushed vanilla wafers, chopped pecans, cocoa, and just enough bourbon for a warm kick. Perfect with coffee (or, you know… another sip of bourbon).

What You’ll Need

This recipe doubles or triples easily. Just use a large mixing bowl and add a few extra minutes of chill time before rolling. You can make adjustments by hitting the 2x or 3x button in the recipe card at the bottom of this post.

Main Mixture

• 11 ounces vanilla wafers, finely crushed (about 60 wafers)
• 1 cup powdered sugar
• 1 cup chopped pecans
• ¼ cup cocoa powder
• ½ cup bourbon (I usually use Maker’s Mark because that’s what we have. But whatever your favorite bourbon is will work fine. It should be drinkable, not just the cheapest you can find!)
• 3 tablespoons light corn syrup

Coatings (choose one or mix and match)

• Powdered sugar
• Cocoa powder
• Finely chopped pecans

Instructions

Crush the Wafers

Use a food processor if you have one and pulse until you get fine crumbs. If you’re doing this by hand, put the wafers in a zip-top bag and crush with a rolling pin. The crumbs should be very fine so the mixture holds together well later.

Mix the Dry Ingredients

Add the crushed wafers, powdered sugar, pecans, and cocoa powder to a large mixing bowl.

Stir until everything is evenly combined.

Add the Bourbon and Corn Syrup

Pour in the bourbon and corn syrup and stir. The mixture may look dry at first, but keep stirring and pressing it together with your spoon. It should come together and feel soft and slightly sticky.

If it seems too crumbly, add just a teaspoon more bourbon at a time.

Chill the Dough

Cover the bowl and place it in the refrigerator for about 30 minutes. This helps the mixture firm up so it is easier to roll and shape.

Roll Into Balls

Scoop the mixture into tablespoon-sized portions and roll between your hands until smooth.

If it sticks to your hands, dust them lightly with powdered sugar.

Coat and Finish

Place your coatings in small bowls. Roll each ball to coat. You can use all one coating or a mix.

The pecan coating holds up best for gifting. Powdered sugar looks pretty but can absorb moisture over time.

Storage Instructions

Short Term

Store the bourbon balls in an airtight container. They can sit at room temperature for 1 to 2 days, but I prefer to keep them in the refrigerator where they will stay fresh for up to 2 weeks. The flavor actually deepens after the first day, so they’re great to make ahead.

Freezing

These freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator so they keep their shape and texture.

Mixing with Other Treats in a Candy Tin

If you want to make candy tins for Christmas, a good rhythm is to plan on three recipes per day over two days. Six different candies looks generous and intentional without being overwhelming.

On day one, choose things that store well or freeze well. Day two, make the softer or quick candies. Line each tin with parchment or paper candy cups and divide everything evenly so each tin looks full.

When choosing what to make, think variety. One chocolate candy, one nutty candy, one chewy or caramel type, one white or lighter-colored candy, and something crisp or crunchy. It keeps the tin interesting. Here are good companions for this recipe:

• Peanut brittle
• Stovetop caramels
• Peppermint fudge
• English toffee
• Divinity

Troubleshooting

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